Recipe number 14 is

1-Pot: Creamy Chicken Noodle Casserole

The ingredients are:
1 tsp Vegetable oil 1 Onion, chopped 2 Garlic cloves, minced 3/4 tsp Salt 3/4 tsp Pepper 3/4 tsp Dried thyme 1 lb Small fresh mushrooms, halve 1 lb Chicken breasts, boneless, skinless 1/2 cup Chicken stock 2 tbsp Cornstarch 12 oz Canned 2% evaporated milk 6 oz Canned 2% evaporated milk 5 cup Broad egg noodles 1 cup Frozen peas 1 tbsp Dijon mustard

The recipe yield is:
4 Servings

[Evaporated milk amounts converted from metric 385mL and 160mL cans) In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned. Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside. In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened. Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot. Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish. cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through. Serve with Brussels sprouts and a shredded carrot salad. 4 servings for $14.62CDN [Nov 95] Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g carbohydrate, excellent source calcium and iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-]

Poultry Etc; Pastanoodle; Casseroles

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